EP1809153B1 - Limited overflow waffle iron - Google Patents

Limited overflow waffle iron Download PDF

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Publication number
EP1809153B1
EP1809153B1 EP05817201.6A EP05817201A EP1809153B1 EP 1809153 B1 EP1809153 B1 EP 1809153B1 EP 05817201 A EP05817201 A EP 05817201A EP 1809153 B1 EP1809153 B1 EP 1809153B1
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EP
European Patent Office
Prior art keywords
cooking
sub
closed position
assembly
outer peripheral
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Not-in-force
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EP05817201.6A
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German (de)
French (fr)
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EP1809153A1 (en
Inventor
Roger Rosset
Guillaume Prieto
Jérome Tranchant
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SEB SA
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SEB SA
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B5/00—Baking apparatus for special goods; Other baking apparatus
    • A21B5/02—Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like
    • A21B5/023—Hinged moulds for baking waffles
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0611—Roasters; Grills; Sandwich grills the food being cooked between two heating plates, e.g. waffle-irons
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0611—Roasters; Grills; Sandwich grills the food being cooked between two heating plates, e.g. waffle-irons
    • A47J2037/0617—Roasters; Grills; Sandwich grills the food being cooked between two heating plates, e.g. waffle-irons with means to adjust the distance between heating plates

Definitions

  • the invention relates to a waffle iron comprising two cooking subassemblies articulated between them.
  • An appliance is known of the type comprising two cooking subsets hinged together between an open position and a close closed position in which they define a cooking chamber.
  • the document US 5,937,742 describes a waffle iron according to the preamble of the independent claim.
  • the problem is to make a waffle of the aforementioned type which is simple and allows to make dough-based foods (waffles type) without the dough overflowing out of the device.
  • a peripheral element of a cooking subassembly slides along a corresponding peripheral element of the other cooking sub-assembly so as to form a variable volume cooking chamber.
  • the upper cooking subassembly can deviate from the lower subset of cooking so as to increase the volume of the cooking chamber, under the action of the dough, it remains in the cooking chamber and is integrated in the thickness of the waffle.
  • An appliance 1 (in this case a waffle iron) conventionally comprises an upper cooking subassembly 2 and a lower cooking subassembly 3 which are hinged together by a hinge between an open position allowing the deposit of a food to be cooked (in this case the dough) and the withdrawal of the cooked food (in this case a waffle), and a close closed position in which the two cooking subassemblies 2, 3 are facing each other (The waffle iron 1 does not have a cooking dough) and defines a cooking chamber 4.
  • each cooking subassembly 2, 3 comprises a shell 5, 6 which forms the body of the cooking subassembly 2, a cooking plate 7, 8 which is adapted to receive and cook the dough. and an electrical heating resistor 9 which provides the cooking plate 7,8 the thermal energy necessary for cooking.
  • each baking plate 7, 8 includes teeth 10 which are oriented towards the other baking plate 8, 7 when the two subassemblies are in their close closed position, and grooves 11 which delimit these teeth 10.
  • Each cooking subassembly 2, 3 comprises at least one peripheral element 13, 15, 21, 17, 20, 12, 14, 16, 18. Whatever the position of the two cooking subsets 2,3 between their close closed position and a closed closed position (position in the two cooking plates are facing each other and are separated from each other by the action of the expansion of the dough), each peripheral element 13, 15, 21, 17, 20 of a subassembly cooking baking along a corresponding peripheral element 12,14,16,18 of the other cooking sub-assembly so as to delimit a variable volume cooking chamber.
  • the upper baking subassembly 2 acts, between the close closed and closed closed positions, as the rod of a jack, and is guided by the cooperation between the peripheral elements 13, 15, 21, 17, 20, 12, 14 , 16,18 of the two cooking subsets 2,3.
  • the hinge of the waffle iron 1 allows a large vertical deflection of the two cooking subsets 2,3 between the two closed positions.
  • each peripheral element 13, 15, 21 , 17,20, of a cooking subassembly extend sufficiently in the direction of the corresponding peripheral element 12,14,16,18,13 of the other cooking subassembly to overlap when the two sub 2,3 cooking sets are in this closed closed position.
  • the difference between two peripheral elements 12,14,13,15, 21,16,17,20,18 corresponding may be zero, one of them may include a seal. However, depending on the type of dough (dough for donut, for waffle ...) and the coating on the hobs, the difference can be more or less important. Preferably, in order to prevent the paste from passing between the peripheral elements 12, 14, 13, 15, 21, 16, 17, 20, 18, it is at most 2 mm or 3 mm, or even 5 mm. when the two cooking subsets 2,3 are in their close closed position.
  • the elevation of the upper cooking subassembly 2 is made from a certain time cooking, and that, therefore, when the two cooking subsets 2,3 are in their closed position discarded, the dough no longer has the same fluidity as when they are in their close closed position.
  • the maximum distance between two peripheral elements 12,14,13,15,21, 16,17,20,18 corresponding, when the two cooking subsets are in their closed closed position can, with different characteristics (less restrictive), prevent the evacuation of the dough out of the cooking chamber 4.
  • the peripheral element 12 of the lower cooking subset 3 is formed by the outer periphery 12 of this subassembly, that of the upper cooking subassembly 2 is formed by an outer peripheral wall 13 which extends in the direction of the outer periphery 12 of the lower cooking subassembly 3.
  • the outer periphery 12 of the lower cooking subset 3 is completed by an outer peripheral wall 14 which extends from this outer periphery 12, in the direction of the upper cooking sub-assembly 2.
  • the cooking subsets 2,3 comprise a second peripheral element 15, 16: for the upper cooking subassembly 2, this second cooking element 15 is formed by an opening 15 made in the upper cooking plate 7, and, for the lower cooking subassembly 3, it is formed by an inner peripheral wall 16 which extends towards the opening 15.
  • the inner peripheral walls 16 carried by the lower cooking plate 8 may serve as a groove separating waffles in the case of a cooking plate 8 shaped so as to serve as a mold for several waffles.
  • the appliances for donuts of toric form can also be built according to the same principle.
  • the peripheral element of the upper cooking subassembly 2 is completed by an inner peripheral wall 21 which extends from the opening 15, in the opposite direction to the lower cooking subassembly 3.
  • the peripheral element 17 of the upper cooking subset 2 is formed by the outer periphery 17 of this subassembly, the lower cooking subassembly 3 carrying an outer peripheral wall 18 which forms the corresponding peripheral element and which extends towards the outer periphery 17 of the upper cooking sub-assembly 2, to the bottom plane 19 of the upper cooking plate 3 (plane defined by the bottom of the grooves 11 of this plate).
  • the peripheral element of the upper cooking sub-assembly 2 is completed by an outer peripheral wall 20 which extends from this outer periphery 17, in the direction opposite to the lower subset of cooking 3.
  • the outer peripheral walls 20, 18 of the two cooking subassemblies 2, 3 thus slide along one another.
  • peripheral wall of each cooking plate 2,3 forms an angle of between 90 ° and 135 ° with the bottom plane 19,22 of the plate 7,8 corresponding cooking, and preferably between 92 ° and 100 ° so that the distance between the peripheral wall 13,14,16,18,20,21 and the corresponding peripheral element 12,14,13,15, 21, 17, 20, 18, 16 remains approximately constant irrespective of the position of the two cooking sub-assemblies 2, 3 between their closed close and closed closed positions.
  • An angle of less than 92 ° may cause jamming between the two elements 12,14,13,15,21,16,17,20,18 corresponding devices and thus to hinder the upward movement of upper cooking subassembly 2, and to constrain the paste to pass between the two peripheral elements 12 , 14, 13, 15, 21, 16, 17, 20, 18.
  • An angle greater than 100 ° significantly increases the spacing between the two peripheral elements 12, 14, 13, 15, 21, 16, 17, 20, 18 when the upper cooking sub-assembly 2 is moved upwards, which can promote the passage of the dough.
  • each peripheral wall 13,21,17,14,16,18 is monobloc with the corresponding hob 7,8.
  • the peripheral walls 13, 21, 17, 14, 16, 18 extend over the entire periphery of the cooking subassemblies 2, 3.
  • FIGS. 4 to 6 illustrate the process of cooking a waffle in a waffle iron 1 according to the present invention.
  • the upper cooking subassembly 2 After having deposited the waffle dough on the lower cooking plate 8, the upper cooking subassembly 2 is closed again on the dough, the two cooking subassemblies 2, 3 then being in their close closed position (cf. figure 4 ).
  • the cooking of the dough causes it to expand so as to reach the upper cooking plate 7 (cf. figure 5 ), the peripheral elements 18,20 of the cooking subassemblies 3.2 preventing the evacuation of the dough out of the cooking chamber 4.
  • the pulp pushes the upper cooking subassembly 2 upwards into a closed closed position (cf. figure 6 ), the peripheral elements 20,18 continuing to prevent the evacuation of the dough out of the cooking chamber 4.
  • the peripheral wall outer 18 of the lower cooking subassembly 3 extends slightly beyond the bottom plane 19 of the upper cooking plate 7 when the two cooking subsets 2,3 are in this closed position discarded.
  • the outer peripheral wall 20 of the upper cooking subassembly 3 extends to reach the end of the corresponding peripheral wall 18 of the lower cooking subassembly 3 when the two cooking subassemblies 2, 3 are in close closed position.
  • all the surplus of dough is integrated in the thickness of the waffle and is no longer ejected out of the cooking chamber 4.
  • This surplus of paste that can be integrated can be relatively large, the limit being the amplitude of the positions of the upper cooking subassembly 2 in the closed position. It is thus possible to produce original waffle recipes, such as, for example, filled waffles made by depositing a first layer of dough on the bottom baking plate 8, a layer of fodder on the first layer of dough, and a second layer of dough on the fodder layer.
  • the amplitude of movement of the upper cooking subassembly 2 can be significant: a few millimeters (2 or 5 mm), up to 10 or 15 mm, or even 20 or even 30 mm, or more.
  • the limit is mainly the interest of obtaining a waffle (or any other food of this type) reaching such thicknesses.
  • the lower subset of Baking 3 includes an optimum level indicator of waffle dough.
  • an indicator may be a step, a tooth having a specific height, or a screen printing made, for example, on the outer peripheral wall 18 of the lower cooking sub-assembly 3.
  • the outer peripheral wall 18 of the lower cooking subassembly 3 extends well beyond the median plane 23 of the cooking chamber 4 (defined as the plane equidistant to the two cooking plates 7,8 of the appliance 1 in close closed position, and more specifically, in the case of a waffle iron, the plane equidistant to the two bottom planes 19,22 of the cooking plates 7,8), or even beyond the bottom plane 19 of the upper cooking subassembly 2, over the entire periphery of the lower cooking subassembly 3, the extraction of the waffle may be particularly difficult.
  • the outer peripheral wall 18 of the lower cooking sub-assembly 3 may include, in order to define an access to the sidewall of the waffle, a main part which, over about 300 ° (or more), extends to beyond the median plane 23 of the waffle iron 1 (or even beyond the bottom plane 19 of the upper cooking sub-assembly 2 when the two cooking subsets 2, 3 are in their closed closed position), and a complementary part which it extends preferably only to the median plane 23, about 60 ° (or less), the complementary portion of the outer peripheral wall 18 of the lower subassembly 3 may comprise a seal cooperating with the corresponding portion of an outer peripheral wall of the upper cooking subassembly oriented towards the lower cooking subassembly 3, so as not to create a passage through which the dough could escape.
  • this difference is at least 0.5 mm.
  • the orifice 24 is specific to the steam and has a passage section too narrow for the dough to be driven out of the apparatus.
  • the orifice 24 formed by the gap between the peripheral elements opens above the median plane 23 of the cooking chamber 4 when the two cooking subsets 2,3 are in their close closed position. Because the steam always tends to accumulate at the top of the cooking chamber 4, it is preferable that this orifice 24 opens at a level closer to the bottom plane 19 of the upper cooking plate 7 than the median plane. 23, or even, as illustrated in Figures 4 and 5 at the level of this bottom plane 19.
  • the water vapor which naturally tends to accumulate at the top of the cooking chamber 4 (in the case of a waffle iron, in the grooves 11 of the plate 7), easily escapes from the appliance 1 through the exhaust pipe 25. In this way, the dough can occupy the entire volume of the cooking chamber 4. This feature allows to have Waffles having a very good appearance, both sides being perfectly formed.
  • the opening 15 made in the upper cooking plate 7 forms the outer boundary of the specific orifice to the steam, while the inner peripheral wall 16 of the lower cooking subset 3 forms its inner delimitation.
  • the outer periphery 20 of the upper cooking sub-assembly 2 forms the inner delimitation of the steam-specific orifice, while the outer peripheral wall 18 of the lower cooking sub-assembly 3 forms its outer boundary.
  • the peripheral elements of the two cooking subassemblies 2, 3 are shaped so as to delimit an orifice 24 of a steam-specific outlet pipe 25, irrespective of the position of the two cooking subassemblies. 2,3 between their close closed position and closed closed position.
  • the teeth 10 of the upper cooking plate 7 of the waffle iron 1 open integrally, in height, into the orifice 24 of the exhaust pipe 25.
  • FIG. figure 8 such a cooking top plate 7, adapted to a waffle iron 1 where the orifice 24 is situated at the level of the bottom plane 19 of this plate 7, has no peripheral wall extending from the bottom plane 19, in the direction of the lower cooking plate.
  • the figure 9 illustrates a variant in which the upper cooking plate 7 comprises steam evacuation channels 26 which extend along the grooves 11 at the bottom thereof (at the bottom plane 19).
  • These channels 26 allow better circulation of steam.
  • their passage section has the same characteristics as those of the passage section of the orifice 24 of the discharge pipe 25 (section less than 2 mm, even at 3 mm, and greater than 0.5 mm).
  • these channels 26 open into these orifices 24.
  • each cooking subassembly 2, 3 comprises a heating device adapted to distribute the thermal energy over a large part of the surface of the corresponding cooking plate 7, 8. Indeed, the more heat is evenly distributed, the less abnormally hot or cold areas, the more the expansion of the dough is uniform.
  • the cooking plates 7.8 comprise main ribs 27, 28 separate from the teeth 10.
  • the main ribs 27,28 can be much thinner than the teeth, their thickness is preferably at most half or even third or quarter of that of a tooth 10.
  • the main ribs 28 of the lower cooking plate 8 are lower than the corresponding teeth 10, while the main ribs 27 of the upper cooking plate 7 protrude from the median plane 23 when the two cooking subassemblies 23 are in their close closed position.
  • the cooking dough is not really divided by the main ribs 27,28, when the two cooking subsets 2,3 are in their close closed position, the upper main ribs 27 are not in contact with the lower main ribs 28.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Baking, Grill, Roasting (AREA)

Description

L'invention se rapporte à un gaufrier comprenant deux sous-ensembles de cuisson articulés entre eux.The invention relates to a waffle iron comprising two cooking subassemblies articulated between them.

On connaît un appareil électroménager du type comportant deux sous-ensembles de cuisson articulés entre eux entre une position ouverte et une position fermée rapprochée dans laquelle ils définissent une chambre de cuisson. Le document US 5 937 742 décrit un gaufrier suivant la préambule de la revendication indépendante.An appliance is known of the type comprising two cooking subsets hinged together between an open position and a close closed position in which they define a cooking chamber. The document US 5,937,742 describes a waffle iron according to the preamble of the independent claim.

Il s'avère que, lorsque l'aliment à cuire est du type tendant à gonfler sous l'action de la chaleur dégagée par les sous-ensembles de cuisson, comme c'est le cas d'une pâte à gaufre qui peut grossir considérablement (avec un coefficient de 2 à 3 selon les ingrédients utilisés), l'aliment tend à déborder hors des sous-ensembles de cuisson, ce qui salit l'appareil électroménager et le plan de travail sur lequel ce dernier est posé, et produit des gaufres ayant des bordures peu esthétiques. Aussi, l'utilisateur a tendance à réduire la quantité de pâte afin d'éviter tout débordement, ce qui donne, en général des gaufres avec une face presque sans relief.It turns out that when the food to be cooked is of the type tending to swell under the action of the heat released by the cooking subassemblies, as is the case of a waffle batter that can grow considerably (with a coefficient of 2 to 3 depending on the ingredients used), the food tends to outgrow the cooking subassemblies, which dirty the household appliance and the worktop on which it is placed, and produces waffles with unsightly borders. Also, the user tends to reduce the amount of dough to avoid overflow, which gives, in general waffles with a face almost without relief.

Le problème posé est de réaliser un gaufrier du type précité qui soit simple et permette de réaliser des aliments à base de pâte (du type gaufres) sans que la pâte déborde hors de l'appareil.The problem is to make a waffle of the aforementioned type which is simple and allows to make dough-based foods (waffles type) without the dough overflowing out of the device.

Selon l'invention, dans le gaufrier du type précité, quelle que soit la position des deux sous-ensembles chauffants entre leur position fermée rapprochée et une position fermée écartée, un élément périphérique d'un sous-ensemble de cuisson coulisse le long d'un élément périphérique correspondant de l'autre sous-ensemble de cuisson de façon à former une chambre de cuisson à volume variable.According to the invention, in the waffle iron of the aforementioned type, regardless of the position of the two heating sub-assemblies between their close closed position and a closed closed position, a peripheral element of a cooking subassembly slides along a corresponding peripheral element of the other cooking sub-assembly so as to form a variable volume cooking chamber.

Ainsi, du fait que le sous-ensemble supérieur de cuisson puisse s'écarter du sous-ensemble inférieur de cuisson de façon à augmenter le volume de la chambre de cuisson, sous l'action de la pâte, celle-ci reste dans la chambre de cuisson et est intégré dans l'épaisseur de la gaufre.Thus, since the upper cooking subassembly can deviate from the lower subset of cooking so as to increase the volume of the cooking chamber, under the action of the dough, it remains in the cooking chamber and is integrated in the thickness of the waffle.

D'autres particularités et avantages apparaîtront dans la description des modes de réalisation donnés à titre d'exemple non limitatif et illustrés par les dessins mis en annexe.

  • La figure 1 est une vue en coupe schématique d'un gaufrier conforme à un premier mode de réalisation qui ne fait pas partie de la invention.
  • La figure 2 est une vue en coupe schématique d'un gaufrier conforme à un second mode de réalisation qui ne fait pas partie de la invention,
  • La figure 3 est une vue en coupe schématique d'un gaufrier conforme à un troisième mode de réalisation de la présente invention,
  • La figure 4 est une vue en coupe partielle d'un gaufrier conforme au troisième mode de réalisation, de la pâte à gaufre ayant été déposée sur la plaque inférieure de cuisson, les deux sous-ensembles de cuisson étant dans leur position fermée rapprochée,
  • La figure 5 est une vue similaire à la figure 5, la pâte ayant gonflé jusqu'à remplir l'ensemble de la plaque supérieure de cuisson, les deux sous-ensembles de cuisson étant toujours en position fermée rapprochée,
  • La figure 6 est une vue similaire aux figures 5 et 6, la pâte ayant continué son expansion jusqu'à écarter les deux sous-ensembles de cuisson, sans qu'il y ait eu de débordement,
  • La figure 7 est un schéma illustrant un aspect particulier de la présente invention,
  • La figure 8 est une vue en perspective d'une plaque de cuisson du sous-ensemble supérieur de cuisson adaptée à un gaufrier conforme au troisième mode de réalisation,
  • La figure 9 est une vue schématique en coupe du fond d'une gorge de la plaque de cuisson du sous-ensemble supérieur de cuisson selon une variante de la présente invention, et
  • La figure 10 est une vue en coupe partielle illustrant la coopération des deux plaques de cuisson au niveau des nervures principales délimitant des gaufres différentes issues d'une même cuisson, selon un mode de réalisation particulier.
Other features and advantages will appear in the description of the embodiments given by way of non-limiting example and illustrated by the drawings attached.
  • The figure 1 is a schematic sectional view of a waffle iron according to a first embodiment which does not form part of the invention.
  • The figure 2 is a schematic sectional view of a waffle iron according to a second embodiment which does not form part of the invention,
  • The figure 3 is a schematic sectional view of a waffle iron according to a third embodiment of the present invention,
  • The figure 4 is a partial sectional view of a waffle iron according to the third embodiment, waffle dough having been deposited on the bottom baking plate, the two cooking subassemblies being in their close closed position,
  • The figure 5 is a view similar to the figure 5 the dough having swelled to fill the whole of the upper cooking plate, the two cooking subassemblies always being in close closed position,
  • The figure 6 is a view similar to Figures 5 and 6 , the dough having continued to expand until the two cooking subassemblies were removed, without any overflow,
  • The figure 7 is a diagram illustrating a particular aspect of the present invention,
  • The figure 8 is a perspective view of a cooking plate of the upper cooking subassembly adapted to a waffle iron according to the third embodiment,
  • The figure 9 is a schematic sectional view of the bottom of a groove of the cooking plate of the upper cooking subassembly according to a variant of the present invention, and
  • The figure 10 is a partial sectional view illustrating the cooperation of the two cooking plates at the main ribs defining different waffles from the same cooking, according to a particular embodiment.

Un appareil électroménager 1 (en l'occurrence un gaufrier) comprend de façon classique un sous-ensemble supérieur de cuisson 2 et un sous-ensemble inférieur de cuisson 3 qui sont articulés entre eux par une charnière entre une position ouverte permettant le dépôt d'un aliment à cuire (en l'occurrence de la pâte) et le retrait de l'aliment cuit (en l'occurrence une gaufre), et une position fermée rapprochée dans laquelle les deux sous-ensembles de cuisson 2,3 se font face (le gaufrier 1 ne comportant pas de pâte à cuire) et définissent une chambre de cuisson 4.An appliance 1 (in this case a waffle iron) conventionally comprises an upper cooking subassembly 2 and a lower cooking subassembly 3 which are hinged together by a hinge between an open position allowing the deposit of a food to be cooked (in this case the dough) and the withdrawal of the cooked food (in this case a waffle), and a close closed position in which the two cooking subassemblies 2, 3 are facing each other (The waffle iron 1 does not have a cooking dough) and defines a cooking chamber 4.

Par ailleurs, chaque sous-ensemble de cuisson 2,3 comprend une coquille 5,6 qui forme le corps du sous-ensemble de cuisson 2,3, une plaque de cuisson 7,8 qui est adaptée à recevoir et à cuire la pâte, et une résistance électrique de chauffe 9 qui apporte à la plaque de cuisson 7,8 l'énergie thermique nécessaire pour la cuisson. De façon classique pour un gaufrier, chaque plaque de cuisson 7,8 comprend des dents 10 qui sont orientées en direction de l'autre plaque de cuisson 8,7 quand les deux sous-ensembles sont dans leur position fermée rapprochée, et des gorges 11 qui délimitent ces dents 10.Furthermore, each cooking subassembly 2, 3 comprises a shell 5, 6 which forms the body of the cooking subassembly 2, a cooking plate 7, 8 which is adapted to receive and cook the dough. and an electrical heating resistor 9 which provides the cooking plate 7,8 the thermal energy necessary for cooking. Conventionally for a waffle maker, each baking plate 7, 8 includes teeth 10 which are oriented towards the other baking plate 8, 7 when the two subassemblies are in their close closed position, and grooves 11 which delimit these teeth 10.

Chaque sous-ensemble de cuisson 2,3 comporte au moins un élément périphérique 13,15,21, 17,20,12,14,16,18. Quelle que soit la position des deux sous-ensembles de cuisson 2,3 entre leur position fermée rapprochée et une position fermée écartée (position dans laquelle les deux plaques de cuisson se font face et sont écartées l'une de l'autre sous l'action de l'expansion de la pâte), chaque élément périphérique 13,15,21,17,20 d'un sous-ensemble de cuisson coulisse le long d'un élément périphérique 12,14,16,18 correspondant de l'autre sous-ensemble de cuisson de façon à délimiter une chambre de cuisson à volume variable. Le sous-ensemble supérieur de cuisson 2 agit, entre les positions fermée rapprochée et fermée écartée, comme la tige d'un vérin, et est guidé par la coopération entre les éléments périphériques 13,15,21, 17,20,12,14,16,18 des deux sous-ensembles de cuisson 2,3. A cet effet, la charnière du gaufrier 1 permet un débattement vertical important des deux sous-ensembles de cuisson 2,3 entre les deux positions fermées.Each cooking subassembly 2, 3 comprises at least one peripheral element 13, 15, 21, 17, 20, 12, 14, 16, 18. Whatever the position of the two cooking subsets 2,3 between their close closed position and a closed closed position (position in the two cooking plates are facing each other and are separated from each other by the action of the expansion of the dough), each peripheral element 13, 15, 21, 17, 20 of a subassembly cooking baking along a corresponding peripheral element 12,14,16,18 of the other cooking sub-assembly so as to delimit a variable volume cooking chamber. The upper baking subassembly 2 acts, between the close closed and closed closed positions, as the rod of a jack, and is guided by the cooperation between the peripheral elements 13, 15, 21, 17, 20, 12, 14 , 16,18 of the two cooking subsets 2,3. For this purpose, the hinge of the waffle iron 1 allows a large vertical deflection of the two cooking subsets 2,3 between the two closed positions.

Afin d'empêcher l'évacuation de la pâte hors de la chambre de cuisson 4 quelle que soit la position des deux sous-ensembles de cuisson 2,3 sont entre leur positions fermée rapprochée et fermée écartée, chaque élément périphérique 13,15,21,17,20, d'un sous-ensemble de cuisson s'étendent suffisamment en direction de l'élément périphérique 12,14,16,18,13 correspondant de l'autre sous-ensemble de cuisson pour se recouvrir quand les deux sous-ensembles de cuisson 2,3 sont dans cette position fermée écartée.In order to prevent the evacuation of the dough out of the cooking chamber 4, whatever the position of the two cooking subsets 2, 3 are between their close closed and closed closed positions, each peripheral element 13, 15, 21 , 17,20, of a cooking subassembly extend sufficiently in the direction of the corresponding peripheral element 12,14,16,18,13 of the other cooking subassembly to overlap when the two sub 2,3 cooking sets are in this closed closed position.

L'écart entre deux éléments périphériques 12,14,13,15, 21,16,17,20,18 correspondants peut être nul, l'un d'eux pouvant comporter un joint d'étanchéité. Cependant, en fonction du type de pâte (pâte pour beignet, pour gaufre...) ainsi que du revêtement déposé sur les plaques de cuisson, l'écart peut être plus ou moins important. De préférence, afin d'éviter que la pâte ne passe entre les éléments périphériques 12,14,13,15,21,16,17,20,18, il est au plus de 2 mm ou 3 mm, voire, de 5 mm, quand les deux sous-ensembles de cuisson 2,3 sont dans leur position fermée rapprochée.The difference between two peripheral elements 12,14,13,15, 21,16,17,20,18 corresponding may be zero, one of them may include a seal. However, depending on the type of dough (dough for donut, for waffle ...) and the coating on the hobs, the difference can be more or less important. Preferably, in order to prevent the paste from passing between the peripheral elements 12, 14, 13, 15, 21, 16, 17, 20, 18, it is at most 2 mm or 3 mm, or even 5 mm. when the two cooking subsets 2,3 are in their close closed position.

Il est à noter que l'élévation du sous-ensemble supérieur de cuisson 2 se fait à partir d'un certain temps de cuisson, et que, de ce fait, quand les deux sous-ensembles de cuisson 2,3 sont dans leur position fermée écartée, la pâte n'a plus la même fluidité que lorsqu'ils sont dans leur position fermée rapprochée. Ainsi, l'écart maximum entre deux éléments périphériques 12,14,13,15,21, 16,17,20,18 correspondants, quand les deux sous-ensembles de cuisson sont dans leur position fermée écartée, peut, avec des caractéristiques différentes (moins contraignantes), empêcher l'évacuation de la pâte hors de la chambre de cuisson 4.It should be noted that the elevation of the upper cooking subassembly 2 is made from a certain time cooking, and that, therefore, when the two cooking subsets 2,3 are in their closed position discarded, the dough no longer has the same fluidity as when they are in their close closed position. Thus, the maximum distance between two peripheral elements 12,14,13,15,21, 16,17,20,18 corresponding, when the two cooking subsets are in their closed closed position, can, with different characteristics (less restrictive), prevent the evacuation of the dough out of the cooking chamber 4.

Dans les modes de réalisation illustrés aux figures 1 à 2, l'élément périphérique 12 du sous-ensemble inférieur de cuisson 3 est formé par la périphérie extérieure 12 de ce sous-ensemble, celui du sous-ensemble supérieur de cuisson 2 est formé par une paroi périphérique extérieure 13 qui s'étend en direction de la périphérie extérieure 12 du sous-ensemble inférieur de cuisson 3.In the embodiments illustrated in Figures 1 to 2 , the peripheral element 12 of the lower cooking subset 3 is formed by the outer periphery 12 of this subassembly, that of the upper cooking subassembly 2 is formed by an outer peripheral wall 13 which extends in the direction of the outer periphery 12 of the lower cooking subassembly 3.

Dans le mode de réalisation illustré à la figure 1, la périphérie extérieure 12 du sous-ensemble inférieur de cuisson 3 est complétée par une paroi périphérique extérieure 14 qui s'étend depuis cette périphérie extérieur 12, dans la direction du sous-ensemble supérieur de cuisson 2.In the embodiment illustrated in figure 1 , the outer periphery 12 of the lower cooking subset 3 is completed by an outer peripheral wall 14 which extends from this outer periphery 12, in the direction of the upper cooking sub-assembly 2.

Dans le mode de réalisation illustré à la figure 2, les sous-ensembles de cuisson 2,3 comprennent un deuxième élément périphérique 15,16 : pour le sous-ensemble supérieur de cuisson 2, ce deuxième élément de cuisson 15 est formé par une ouverture 15 réalisée dans la plaque supérieure de cuisson 7, et, pour le sous-ensemble inférieur de cuisson 3, il est formé par une paroi périphérique intérieure 16 qui s'étend en direction de l'ouverture 15. Les parois périphériques intérieures 16 portées par la plaque inférieure de cuisson 8 peuvent servir de rainure de séparation de gaufres dans le cas d'une plaque de cuisson 8 conformée de façon à servir de moule pour plusieurs gaufres. Les appareils pour beignets de forme torique peuvent également être construits selon le même principe. En outre, l'élément périphérique du sous-ensemble supérieur de cuisson 2 est complétée par une paroi périphérique intérieure 21 qui s'étend depuis l'ouverture 15, dans la direction opposée au sous-ensemble inférieur de cuisson 3.In the embodiment illustrated in figure 2 the cooking subsets 2,3 comprise a second peripheral element 15, 16: for the upper cooking subassembly 2, this second cooking element 15 is formed by an opening 15 made in the upper cooking plate 7, and, for the lower cooking subassembly 3, it is formed by an inner peripheral wall 16 which extends towards the opening 15. The inner peripheral walls 16 carried by the lower cooking plate 8 may serve as a groove separating waffles in the case of a cooking plate 8 shaped so as to serve as a mold for several waffles. The appliances for donuts of toric form can also be built according to the same principle. In addition, the peripheral element of the upper cooking subassembly 2 is completed by an inner peripheral wall 21 which extends from the opening 15, in the opposite direction to the lower cooking subassembly 3.

Dans le mode de réalisation illustré à la figure 3, l'élément périphérique 17 du sous-ensemble supérieur de cuisson 2 est formé par la périphérie extérieure 17 de ce sous-ensemble, le sous-ensemble inférieur de cuisson 3 portant une paroi périphérique extérieure 18 qui forme l'élément périphérique correspondant et qui s'étend en direction de la périphérie extérieure 17 du sous-ensemble supérieur de cuisson 2, jusqu'au plan de fond 19 de la plaque supérieure de cuisson 3 (plan défini par le fond des gorges 11 de cette plaque).In the embodiment illustrated in figure 3 , the peripheral element 17 of the upper cooking subset 2 is formed by the outer periphery 17 of this subassembly, the lower cooking subassembly 3 carrying an outer peripheral wall 18 which forms the corresponding peripheral element and which extends towards the outer periphery 17 of the upper cooking sub-assembly 2, to the bottom plane 19 of the upper cooking plate 3 (plane defined by the bottom of the grooves 11 of this plate).

En outre, dans ce mode de réalisation, l'élément périphérique du sous-ensemble supérieur de cuisson 2 est complétée par une paroi périphérique extérieure 20 qui s'étend depuis cette périphérie extérieure 17, dans, la direction opposé au sous-ensemble inférieur de cuisson 3. Les parois périphériques extérieures 20,18 des deux sous-ensembles de cuisson 2,3 coulissent ainsi le long l'une de l'autre.Furthermore, in this embodiment, the peripheral element of the upper cooking sub-assembly 2 is completed by an outer peripheral wall 20 which extends from this outer periphery 17, in the direction opposite to the lower subset of cooking 3. The outer peripheral walls 20, 18 of the two cooking subassemblies 2, 3 thus slide along one another.

Dans les modes de réalisation illustrés aux figures 1 à 3, la paroi périphérique (extérieure 13,20,14,18 et/ou intérieure 21,16) de chaque plaque de cuisson 2,3 fait un angle compris entre 90° et 135° avec le plan de fond 19,22 de la plaque de cuisson 7,8 correspondante, et de préférence entre 92° et 100° afin que l'écart entre cette paroi périphérique 13,14,16,18,20,21 et l'élément périphérique correspondant 12,14,13,15,21,17,20,18,16 reste à peu près constant quelle que soit la position des deux sous-ensembles de cuisson 2,3 entre leurs positions fermée rapprochée et fermée écartée. Un angle inférieur à 92° risque de générer un coincement entre les deux éléments périphériques 12,14,13,15,21,16,17,20,18 correspondants et donc de gêner le déplacement vers le haut de sous-ensemble supérieur de cuisson 2, et de contraindre la pâte à passer entre les deux éléments périphériques 12,14,13,15,21,16,17, 20,18. Un angle supérieur à 100° augmente de façon importante l'écartement entre les deux éléments périphériques 12,14,13,15,21,16,17,20,18 quand le sous-ensemble supérieur de cuisson 2 est déplacé vers le haut, ce qui peut favoriser le passage de la pâte.In the embodiments illustrated in Figures 1 to 3 the peripheral (outer 13,20,14,18 and / or inner 21,16) wall of each cooking plate 2,3 forms an angle of between 90 ° and 135 ° with the bottom plane 19,22 of the plate 7,8 corresponding cooking, and preferably between 92 ° and 100 ° so that the distance between the peripheral wall 13,14,16,18,20,21 and the corresponding peripheral element 12,14,13,15, 21, 17, 20, 18, 16 remains approximately constant irrespective of the position of the two cooking sub-assemblies 2, 3 between their closed close and closed closed positions. An angle of less than 92 ° may cause jamming between the two elements 12,14,13,15,21,16,17,20,18 corresponding devices and thus to hinder the upward movement of upper cooking subassembly 2, and to constrain the paste to pass between the two peripheral elements 12 , 14, 13, 15, 21, 16, 17, 20, 18. An angle greater than 100 ° significantly increases the spacing between the two peripheral elements 12, 14, 13, 15, 21, 16, 17, 20, 18 when the upper cooking sub-assembly 2 is moved upwards, which can promote the passage of the dough.

Dans les modes de réalisation illustrés aux figures 1 à 3, chaque paroi périphérique 13,21,17,14,16,18 est monobloc avec la plaque de cuisson 7,8 correspondante. En outre, les parois périphériques 13,21,17,14,16,18 s'étendent sur toute la périphérie des sous-ensembles de cuisson 2,3.In the embodiments illustrated in Figures 1 to 3 each peripheral wall 13,21,17,14,16,18 is monobloc with the corresponding hob 7,8. In addition, the peripheral walls 13, 21, 17, 14, 16, 18 extend over the entire periphery of the cooking subassemblies 2, 3.

Les figures 4 à 6 illustrent le processus de cuisson d'une gaufre dans un gaufrier 1 conforme à la présente invention.The Figures 4 to 6 illustrate the process of cooking a waffle in a waffle iron 1 according to the present invention.

Après avoir déposé la pâte à gaufre sur la plaque inférieure de cuisson 8, le sous-ensemble supérieur de cuisson 2 est refermé sur la pâte, les deux sous-ensembles de cuisson 2,3 étant alors dans leur position fermée rapprochée (cf. figure 4).After having deposited the waffle dough on the lower cooking plate 8, the upper cooking subassembly 2 is closed again on the dough, the two cooking subassemblies 2, 3 then being in their close closed position (cf. figure 4 ).

Dès que les deux sous-ensembles de cuisson 2,3 sont dans leur position fermée rapprochée, la cuisson de la pâte provoque son expansion de façon à atteindre la plaque supérieure de cuisson 7 (cf. figure 5), les éléments périphériques 18,20 des sous-ensembles de cuisson 3,2 empêchant l'évacuation de la pâte hors de la chambre de cuisson 4.As soon as the two cooking subsets 2,3 are in their close closed position, the cooking of the dough causes it to expand so as to reach the upper cooking plate 7 (cf. figure 5 ), the peripheral elements 18,20 of the cooking subassemblies 3.2 preventing the evacuation of the dough out of the cooking chamber 4.

Par la suite, du fait de son expansion, la pâte pousse le sous-ensemble supérieur de cuisson 2 vers le haut, jusque dans une position fermée écartée (cf. figure 6), les éléments périphériques 20,18 continuant d'empêcher l'évacuation de la pâte hors de la chambre de cuisson 4. Comme on peut le voir à la figure 6, la paroi périphérique extérieure 18 du sous-ensemble inférieur de cuisson 3 s'étend légèrement au-delà du plan de fond 19 de la plaque supérieure de cuisson 7 quand les deux sous-ensembles de cuisson 2,3 sont dans cette position fermée écartée.Subsequently, because of its expansion, the pulp pushes the upper cooking subassembly 2 upwards into a closed closed position (cf. figure 6 ), the peripheral elements 20,18 continuing to prevent the evacuation of the dough out of the cooking chamber 4. As can be seen in FIG. figure 6 , the peripheral wall outer 18 of the lower cooking subassembly 3 extends slightly beyond the bottom plane 19 of the upper cooking plate 7 when the two cooking subsets 2,3 are in this closed position discarded.

comme on peut le voir à la figure 4, la paroi périphérique extérieure 20 du sous-ensemble supérieur de cuisson 3 s'étend jusqu'à atteindre l'extrémité de la paroi périphérique 18 correspondante du sous-ensemble inférieur de cuisson 3 quand les deux sous-ensembles de cuisson 2,3 sont en position fermée rapprochée.as can be seen at figure 4 the outer peripheral wall 20 of the upper cooking subassembly 3 extends to reach the end of the corresponding peripheral wall 18 of the lower cooking subassembly 3 when the two cooking subassemblies 2, 3 are in close closed position.

Ainsi, selon la présente invention, tout le surplus de pâte est intégré dans l'épaisseur de la gaufre et n'est plus éjecté hors de la chambre de cuisson 4. Ce surplus de pâte pouvant être intégré peut être relativement important, la limite étant l'amplitude de positions du sous-ensemble supérieur de cuisson 2 en position fermée. Il est ainsi possible de réaliser des recettes originales de gaufres, comme, par exemple, des gaufres fourrées réalisées en déposant une première couche de pâte sur la plaque inférieure de cuisson 8, un couche de fourrage sur la première couche de pâte, et une seconde couche de pâte sur la couche de fourrage.Thus, according to the present invention, all the surplus of dough is integrated in the thickness of the waffle and is no longer ejected out of the cooking chamber 4. This surplus of paste that can be integrated can be relatively large, the limit being the amplitude of the positions of the upper cooking subassembly 2 in the closed position. It is thus possible to produce original waffle recipes, such as, for example, filled waffles made by depositing a first layer of dough on the bottom baking plate 8, a layer of fodder on the first layer of dough, and a second layer of dough on the fodder layer.

L'amplitude de mouvement du sous-ensemble supérieur de cuisson 2 peut être important : quelques millimètres (2 ou 5 mm), pouvant aller jusqu' à 10 ou 15 mm, voire 20 ou même 30 mm, ou plus. La limite étant principalement l'intérêt d'obtenir une gaufre (ou tout autre aliment de ce type) atteignant de telles épaisseurs.The amplitude of movement of the upper cooking subassembly 2 can be significant: a few millimeters (2 or 5 mm), up to 10 or 15 mm, or even 20 or even 30 mm, or more. The limit is mainly the interest of obtaining a waffle (or any other food of this type) reaching such thicknesses.

De préférence, de façon à éviter un excès de pâte qui entraînerait inévitablement un débordement (l'amplitude de positions du sous-ensemble supérieur de cuisson 2 étant forcément limitée pour un gaufrier donné) ou un défaut de pâte, le sous-ensemble inférieur de cuisson 3 comprend un indicateur de niveau optimal de pâte à gaufre. Un tel indicateur peut être une marche, une dent ayant une hauteur spécifique, ou une sérigraphie réalisée, par exemple, sur la paroi périphérique extérieure 18 du sous-ensemble inférieur de cuisson 3.Preferably, in order to avoid an excess of dough which would inevitably lead to an overflow (the amplitude of the positions of the upper cooking subassembly 2 necessarily being limited for a given waffle iron) or a defect of dough, the lower subset of Baking 3 includes an optimum level indicator of waffle dough. Such an indicator may be a step, a tooth having a specific height, or a screen printing made, for example, on the outer peripheral wall 18 of the lower cooking sub-assembly 3.

Dans les modes de réalisation où la paroi périphérique extérieure 18 du sous-ensemble inférieur de cuisson 3 s'étend bien au delà du plan médian 23 de la chambre de cuisson 4 (défini comme étant le plan équidistant aux deux plaques de cuisson 7,8 de l'appareil électroménager 1 en position fermée rapprochée, et plus précisément, dans le cas d'un gaufrier, le plan équidistant aux deux plans de fond 19,22 des plaques de cuisson 7,8), voire au delà du plan de fond 19 du sous-ensemble supérieur de cuisson 2, sur toute la périphérie du sous-ensemble inférieur de cuisson 3, l'extraction de la gaufre peut s'avérer particulièrement délicat.In embodiments where the outer peripheral wall 18 of the lower cooking subassembly 3 extends well beyond the median plane 23 of the cooking chamber 4 (defined as the plane equidistant to the two cooking plates 7,8 of the appliance 1 in close closed position, and more specifically, in the case of a waffle iron, the plane equidistant to the two bottom planes 19,22 of the cooking plates 7,8), or even beyond the bottom plane 19 of the upper cooking subassembly 2, over the entire periphery of the lower cooking subassembly 3, the extraction of the waffle may be particularly difficult.

Afin de faciliter cette extraction, plusieurs systèmes sont possibles :

  • la plaque inférieure de cuisson 8 peut être séparable du sous-ensemble inférieur de cuisson 3 et de la paroi périphérique extérieure 18 (éventuellement de la paroi périphérique intérieure 16), et comprendre un organe de préhension facilitant sa manipulation.
  • le sous-ensemble inférieur de cuisson 3 peut comprendre un levier mobile entre une position de repos dans laquelle il repose sur la plaque inférieure de cuisson 8, et une position activée dans laquelle il fait saillie vers le haut, entraînant la gaufre avec lui.
  • les deux plaques de cuisson 7,8 peuvent avoir un revêtement anti-adhésif, le pouvoir adhésif de celui déposé sur la plaque supérieure de cuisson 7 étant plus important que celui déposé sur la plaque inférieure de cuisson 8, la gaufre ayant ainsi tendance à rester accrochée à la plaque supérieure de cuisson 7 d'où elle peut facilement être extraite.
  • chaque plaque de cuisson 7,8 peut avoir des dents 10 ayant des formes qui lui sont propres, celles 10 de la plaque supérieure de cuisson 7 pouvant être conformées de façon à favoriser l'accroche de la gaufre alors que celles 10 de la plaque inférieure de cuisson 8 peuvent être conformées de façon à favoriser son détachement.
To facilitate this extraction, several systems are possible:
  • the lower cooking plate 8 can be separable from the lower cooking subassembly 3 and the outer peripheral wall 18 (possibly the inner peripheral wall 16), and comprise a gripping member facilitating its handling.
  • the lower cooking subassembly 3 may comprise a lever movable between a resting position in which it rests on the lower cooking plate 8, and an activated position in which it protrudes upwards, driving the waffle with it.
  • the two baking plates 7, 8 may have a non-stick coating, the adhesive power of that deposited on the top baking plate 7 being greater than that deposited on the bottom baking plate 8, the waffle therefore having a tendency to remain hooked to the cooking top plate 7 from which it can easily be extracted.
  • each cooking plate 7, 8 may have teeth 10 having their own shapes, those of the upper cooking plate 7 being so as to promote the hooking of the waffle while those 10 of the lower cooking plate 8 can be shaped to promote its detachment.

Il serait aussi possible que la paroi périphérique extérieure 18 du sous-ensemble inférieur de cuisson 3 comprenne, de façon à définir un accès au flanc de la gaufre, une partie principale qui, sur environ 300° (voire plus), s'étende au-delà du plan médian 23 du gaufrier 1 (voire au delà du plan de fond 19 du sous-ensemble supérieur de cuisson 2 quand les deux sous-ensembles de cuisson 2,3 sont dans leur position fermée écartée), et une partie complémentaire qui s'étende de préférence uniquement jusqu'au plan médian 23, sur environ 60° (voire moins), la partie complémentaire de la paroi périphérique extérieure 18 du sous-ensemble inférieur 3 pouvant comprendre un joint d'étanchéité coopérant avec la partie correspondante d'une paroi périphérique extérieure du sous-ensemble supérieur de cuisson orientée en direction du sous-ensemble inférieur de cuisson 3, de façon à ne pas créer de passage par lequel la pâte pourrait s'échapper.It would also be possible for the outer peripheral wall 18 of the lower cooking sub-assembly 3 to include, in order to define an access to the sidewall of the waffle, a main part which, over about 300 ° (or more), extends to beyond the median plane 23 of the waffle iron 1 (or even beyond the bottom plane 19 of the upper cooking sub-assembly 2 when the two cooking subsets 2, 3 are in their closed closed position), and a complementary part which it extends preferably only to the median plane 23, about 60 ° (or less), the complementary portion of the outer peripheral wall 18 of the lower subassembly 3 may comprise a seal cooperating with the corresponding portion of an outer peripheral wall of the upper cooking subassembly oriented towards the lower cooking subassembly 3, so as not to create a passage through which the dough could escape.

Selon un mode de réalisation particulier (illustré aux figures 4 à 7) de la présente invention, l'écart entre les éléments périphériques 18,20 des deux sous-ensembles de cuisson 3,2, quand ils sont dans leur position fermée rapprochée, forme un orifice 24 d'une conduite d'évacuation 25 de la vapeur générée par la cuisson de la pâte. Afin d'avoir une très bonne évacuation de la vapeur, il est préférable que cet écart soit au moins de 0,5 mm. Quand les deux sous-ensembles de cuisson 2,3 sont dans leur position fermée rapprochée, ils ne se touchent que ponctuellement sur la périphérie des plaques de cuisson 7,8, de façon à définir l'écart entre les éléments périphériques 20,18 correspondants. De préférence, l'orifice 24 est spécifique à la vapeur et a une section de passage trop étroite pour que la pâte soit entraînée hors de l'appareil.According to a particular embodiment (illustrated in Figures 4 to 7 ) of the present invention, the gap between the peripheral elements 18,20 of the two cooking subsets 3,2, when in their close closed position, forms an orifice 24 of a discharge pipe 25 of the steam generated by baking the dough. In order to have a very good evacuation of the steam, it is preferable that this difference is at least 0.5 mm. When the two cooking subassemblies 2, 3 are in their close closed position, they only touch each other occasionally on the periphery of the cooking plates 7, 8, so as to define the difference between the corresponding peripheral elements 20, 18. . Preferably, the orifice 24 is specific to the steam and has a passage section too narrow for the dough to be driven out of the apparatus.

De préférence, l'orifice 24 formé par l'écart entre les éléments périphériques débouche au-dessus du plan médian 23 de la chambre de cuisson 4 quand les deux sous-ensembles de cuisson 2,3 sont dans leur position fermée rapprochée. Du fait que la vapeur a toujours tendance à s'accumuler au sommet de la chambre de cuisson 4, il est préférable que cet orifice 24 débouche à un niveau plus proche du plan de fond 19 de la plaque supérieure de cuisson 7 que du plan médian 23, voire, comme illustré aux figures 4 et 5, au niveau de ce plan de fond 19. Ainsi, la vapeur d'eau qui tend naturellement à s'accumuler à la partie haute de la chambre de cuisson 4 (dans le cas d'un gaufrier, dans les gorges 11 de la plaque supérieure de cuisson 7), s'échappe facilement hors de l'appareil 1 en passant par la conduite d'évacuation 25. De cette façon, la pâte peut occuper tout le volume de la chambre de cuisson 4. Cette particularité permet d'avoir des gaufres ayant un très bon aspect, ses deux faces étant parfaitement formées.Preferably, the orifice 24 formed by the gap between the peripheral elements opens above the median plane 23 of the cooking chamber 4 when the two cooking subsets 2,3 are in their close closed position. Because the steam always tends to accumulate at the top of the cooking chamber 4, it is preferable that this orifice 24 opens at a level closer to the bottom plane 19 of the upper cooking plate 7 than the median plane. 23, or even, as illustrated in Figures 4 and 5 at the level of this bottom plane 19. Thus, the water vapor which naturally tends to accumulate at the top of the cooking chamber 4 (in the case of a waffle iron, in the grooves 11 of the plate 7), easily escapes from the appliance 1 through the exhaust pipe 25. In this way, the dough can occupy the entire volume of the cooking chamber 4. This feature allows to have Waffles having a very good appearance, both sides being perfectly formed.

Dans le mode de réalisation illustré à la figure 2, l'ouverture 15 réalisée dans la plaquée supérieure de cuisson 7 forme la délimitation extérieure de l'orifice spécifique à la vapeur, alors que la paroi périphérique intérieure 16 du sous-ensemble inférieur de cuisson 3 forme sa délimitation intérieure. Dans le mode de réalisation illustré à la figure 3, la périphérie extérieure 20 du sous-ensemble supérieur de cuisson 2 forme la délimitation intérieure de l'orifice spécifique à la vapeur, alors que la paroi périphérique extérieure 18 du sous-ensemble inférieur de cuisson 3 forme sa délimitation extérieure.In the embodiment illustrated in figure 2 , the opening 15 made in the upper cooking plate 7 forms the outer boundary of the specific orifice to the steam, while the inner peripheral wall 16 of the lower cooking subset 3 forms its inner delimitation. In the embodiment illustrated in figure 3 , the outer periphery 20 of the upper cooking sub-assembly 2 forms the inner delimitation of the steam-specific orifice, while the outer peripheral wall 18 of the lower cooking sub-assembly 3 forms its outer boundary.

De préférence, les éléments périphériques des deux sous-ensembles de cuisson 2,3 sont conformés de façon à délimiter un orifice 24 d'une conduite d'évacuation 25 spécifique à la vapeur, quelle que soit la position des deux sous-ensembles de cuisson 2,3 entre leur position fermée rapprochée et fermée écartée.Preferably, the peripheral elements of the two cooking subassemblies 2, 3 are shaped so as to delimit an orifice 24 of a steam-specific outlet pipe 25, irrespective of the position of the two cooking subassemblies. 2,3 between their close closed position and closed closed position.

Afin de faciliter l'évacuation de la vapeur, comme on peut le voir aux figures 4 à 6, les dents 10 de la plaque supérieure de cuisson 7 du gaufrier 1 débouchent intégralement, en hauteur, dans l'orifice 24 de la conduite d'échappement 25. Comme on peut le voir à la figure 8, une telle plaque supérieure de cuisson 7, adaptée à un gaufrier 1 où l'orifice 24 se situe au niveau du plan de fond 19 de cette plaque 7, ne comporte pas de paroi périphérique qui s'étend depuis le plan de fond 19, en direction de la plaque inférieure de cuisson.To facilitate the evacuation of steam, as can be seen in Figures 4 to 6 , the teeth 10 of the upper cooking plate 7 of the waffle iron 1 open integrally, in height, into the orifice 24 of the exhaust pipe 25. As can be seen in FIG. figure 8 such a cooking top plate 7, adapted to a waffle iron 1 where the orifice 24 is situated at the level of the bottom plane 19 of this plate 7, has no peripheral wall extending from the bottom plane 19, in the direction of the lower cooking plate.

De plus, toujours pour faciliter l'évacuation de la vapeur, la figure 9 illustre une variante dans laquelle la plaque supérieure de cuisson 7 comprend des canaux d'évacuation de vapeur 26 qui s'étendent le long des gorges 11, au fond de celles-ci (au niveau du plan de fond 19). Ces canaux 26 permettent une meilleure circulation de la vapeur. De préférence, afin que ces canaux 26 ne soient empruntés que par la vapeur, leur section de passage possède les mêmes caractéristiques que celles de la section de passage de l'orifice 24 de la conduite d'évacuation 25 (section inférieure à 2 mm, voire à 3 mm, et supérieure à 0,5 mm). Egalement de préférence, ces canaux 26 débouchent dans ces orifices 24.Moreover, always to facilitate the evacuation of the steam, the figure 9 illustrates a variant in which the upper cooking plate 7 comprises steam evacuation channels 26 which extend along the grooves 11 at the bottom thereof (at the bottom plane 19). These channels 26 allow better circulation of steam. Preferably, so that these channels 26 are only used by the steam, their passage section has the same characteristics as those of the passage section of the orifice 24 of the discharge pipe 25 (section less than 2 mm, even at 3 mm, and greater than 0.5 mm). Also preferably, these channels 26 open into these orifices 24.

Par ailleurs, afin de faciliter le bon remplissage de la plaque supérieure de cuisson 7 pendant l'étape de cuisson, il est particulièrement recommandé de répartir régulièrement la pâte sur la plaque inférieure de cuisson 8. En effet, si une zone de la plaque inférieure de cuisson 8 est peu recouverte de pâte par rapport au reste de la plaque, la pâte située sur cette zone est plus éloignée de la plaque supérieure de cuisson 7 que le reste de la pâte. Cette pâte est donc moins chauffée. Du fait de l'expansion du reste de la pâte qui est en contact avec la plaque supérieure de cuisson 7 et qui la pousse vers le haut, la portion de pâte en retard n'arrive pas à atteindre la plaque supérieure de cuisson 7, reçoit donc moins de chaleur, et ne peut pas rattraper son retard. De même, il est préférable que chaque sous-ensemble de cuisson 2,3 comprenne un dispositif de chauffe adapté à répartir l'énergie thermique sur une grande partie de la surface de la plaque de cuisson 7,8 correspondante. En effet, plus la chaleur est uniformément répartie, moins il y a de zones anormalement chaudes ou froides, plus l'expansion de la pâte est uniforme.Moreover, in order to facilitate the correct filling of the top baking plate 7 during the baking step, it is particularly recommended to distribute the dough regularly on the bottom baking plate 8. In fact, if an area of the bottom plate 8 is little dough covered relative to the rest of the plate, the dough located on this area is further from the upper cooking plate 7 than the rest of the dough. This dough is therefore less heated. Due to the expansion of the remainder of the dough which is in contact with the upper cooking plate 7 and pushing it upwards, the portion of past dough fails to reach the top cooking plate 7, receives therefore less than heat, and can not catch up. Similarly, it is preferable that each cooking subassembly 2, 3 comprises a heating device adapted to distribute the thermal energy over a large part of the surface of the corresponding cooking plate 7, 8. Indeed, the more heat is evenly distributed, the less abnormally hot or cold areas, the more the expansion of the dough is uniform.

Dans le cas de gaufrier dans lequel les deux plaques de cuisson 7,8 sont gravées de façon à cuire plusieurs gaufres en même temps, les plaques de cuisson 7,8 comprennent des nervures principales 27,28 distinctes des dents 10. Afin d'améliorer la répartition homogène de la pâte sur le plaque inférieure de cuisson, les nervures principales 27,28 peuvent être beaucoup moins épaisses que les dents, leur épaisseur est de préférence, au maximum la moitié, voire le tiers ou le quart, de celle d'une dent 10.In the case of a waffle maker in which the two cooking plates 7.8 are etched to cook several waffles at the same time, the cooking plates 7.8 comprise main ribs 27, 28 separate from the teeth 10. In order to improve the homogeneous distribution of the dough on the lower cooking plate, the main ribs 27,28 can be much thinner than the teeth, their thickness is preferably at most half or even third or quarter of that of a tooth 10.

Dans le mode de réalisation illustré à la figure 10, les nervures principales 28 de la plaque inférieure de cuisson 8 sont moins hautes que les dents 10 correspondantes, alors que les nervures principales 27 de la plaque supérieure de cuisson 7 dépassent le plan médian 23 quand les deux sous-ensembles de cuisson 2,3 sont dans leur position fermée rapprochée.In the embodiment illustrated in figure 10 , the main ribs 28 of the lower cooking plate 8 are lower than the corresponding teeth 10, while the main ribs 27 of the upper cooking plate 7 protrude from the median plane 23 when the two cooking subassemblies 23 are in their close closed position.

De préférence, afin que la pâte de cuisson ne soit pas véritablement divisée par les nervures principales 27,28, quand les deux sous-ensembles de cuisson 2,3 sont dans leur position fermée rapprochée, les nervures principales supérieures 27 ne sont pas en contact avec les nervures principales inférieures 28.Preferably, so that the cooking dough is not really divided by the main ribs 27,28, when the two cooking subsets 2,3 are in their close closed position, the upper main ribs 27 are not in contact with the lower main ribs 28.

Claims (11)

  1. A waffle maker (1) comprising two cooking sub-assemblies, one upper (2) and the other lower (3), articulated together between an open position and a close-together closed position in which said sub-assemblies define a cooking chamber (4), the lower cooking sub-assembly having an outer peripheral wall (18) that extends in the direction of the upper cooking subassembly in the close-together closed position and that defines the cooking chamber laterally, the upper cooking sub-assembly (2) comprising an upper cooking plate (7) having a back plane (19), an outer peripheral wall (20) that extends in the opposite direction to the lower cooking sub-assembly (3) and that is mounted in such a way as to slide along this wall (18), regardless of the position of the two cooking sub-assemblies between the close-together closed position of said sub-assemblies and a distant closed position because of the expansion of the dough, in such a way that the cooking chamber (4) has a variable volume, characterised in that said outer peripheral wall (18) extends beyond the back wall (19) in the distant closed position.
  2. Waffle maker (1) according to claim 1, characterised in that the amplitude of movement of the upper cooking sub-assembly (2) between the close-together closed position and the distant closed position is at least 2mm, preferably 10mm or even 20mm.
  3. Waffle maker (1) according to one of claims 1 and 2, characterised in that the distance between the outer peripheral walls (18, 20) when the cooking sub-assemblies are in the close-together closed position is at most equal to 5mm, preferably 3mm or even 2mm.
  4. Waffle maker (1) according to one of claims 1 to 3, characterised in that each outer peripheral wall (18, 20) makes, with the cooking plate (7, 8) carried by the corresponding cooking sub-assembly, an angle between 90 and 135°, preferably between 92 and 100°.
  5. Waffle maker (1) according to one of claims 1 to 4, characterised in that the cooking plate (8) carried by the lower cooking sub-assembly (3) comprises a gripping member and can be separated from the outer peripheral wall (18) of this cooking sub-assembly.
  6. Waffle maker (1) according to one of claims 1 to 4, characterised in that each outer peripheral wall (18, 20) is made from a single piece with the corresponding cooking plate (7, 8).
  7. Waffle maker (1) according to one of claims 1 to 6, characterised in that each outer peripheral wall (18, 20) extends around the entire periphery of the corresponding cooking sub-assembly.
  8. Waffle maker (1) according to one of claims 1 to 7, characterised in that when the two cooking sub-assemblies (2, 3) are in the close-together closed position, the distance between the two outer peripheral walls (18, 20) forms a duct (25) for the evacuation of the steam generated by the cooking of the dough.
  9. Waffle maker (1) according to one of claims 1 to 8, characterised in that the distance between the outer peripheral walls (18, 20) when the cooking sub-assemblies are in the close-together closed position is at least equal to 0.5mm.
  10. Waffle maker (1) according to one of claims 1 to 9, characterised in that the adhesive power of the non-stick coating covering the cooking plate carried by the upper cooking sub-assembly is greater than the adhesive power of the non-stick coating covering the cooking plate carried by the lower cooking sub-assembly.
  11. Waffle maker (1) according to one of claims 1 to 10, characterised in that the shape of the teeth of the cooking plate carried by the upper cooking sub-assembly facilitates the sticking of the waffle more than the shape of the teeth of the cooking plate carried by the lower cooking sub-assembly.
EP05817201.6A 2004-11-10 2005-11-08 Limited overflow waffle iron Not-in-force EP1809153B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0412002A FR2877544B1 (en) 2004-11-10 2004-11-10 GAUFRIER OVERFLOW
PCT/FR2005/002787 WO2006051215A1 (en) 2004-11-10 2005-11-08 Limited overflow waffle iron

Publications (2)

Publication Number Publication Date
EP1809153A1 EP1809153A1 (en) 2007-07-25
EP1809153B1 true EP1809153B1 (en) 2017-01-11

Family

ID=34953756

Family Applications (1)

Application Number Title Priority Date Filing Date
EP05817201.6A Not-in-force EP1809153B1 (en) 2004-11-10 2005-11-08 Limited overflow waffle iron

Country Status (5)

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US (1) US8109206B2 (en)
EP (1) EP1809153B1 (en)
CN (1) CN100534368C (en)
FR (1) FR2877544B1 (en)
WO (1) WO2006051215A1 (en)

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Also Published As

Publication number Publication date
WO2006051215A1 (en) 2006-05-18
US8109206B2 (en) 2012-02-07
FR2877544B1 (en) 2007-02-02
FR2877544A1 (en) 2006-05-12
US20080245241A1 (en) 2008-10-09
CN101056563A (en) 2007-10-17
EP1809153A1 (en) 2007-07-25
CN100534368C (en) 2009-09-02

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